Nutritional biotechnology in aquatic nutrition In: Winter School on Vistas in Marine Biotechnology 5th to 26th October 2010

Vijayagopal, P and Chakraborty, Kajal and Vijayan, K K (2010) Nutritional biotechnology in aquatic nutrition In: Winter School on Vistas in Marine Biotechnology 5th to 26th October 2010. [Teaching Resource]

Text Vistas in Marine Biotechnology_2010_Chp 15.pdf Download (86kB)

Abstract

Besides the application of classical nutrition principles and practices in aquatic nutrition, nutritional biotechnology in general is also gaining momentum. The areas where a beginning has been made are, functional foods or feeds, application of phytases, bio-floc technology and nutrigenomics. Functional food or medicinal food is any healthy food claimed to have a health-promoting or disease-preventing property beyond the basic function of supplying nutrients. The general category of functional foods includes processed food or foods fortified with health-promoting additives, like “vitamin-enriched” products. Fermented foods with live cultures are considered as functional foods with probiotic benefits. Functional foods are an emerging field in food science due to their increasing popularity with health-conscious consumers. The term was first used in Japan in the 1980s where there is a government approval process for functional foods called Foods for Specified Health Use (FOSHU) (Wikipedia).

Item Type:	Teaching Resource
Uncontrolled Keywords:	Biotechnology; aquatic nutrition
Subjects:	Fish and Fisheries > Fish Nutrition Aquaculture Fish Biotechnology
Divisions:	CMFRI-Kochi > Marine Biotechnology, Fish Nutrition and Health Division Subject Area > CMFRI > CMFRI-Kochi > Marine Biotechnology, Fish Nutrition and Health Division CMFRI-Kochi > Marine Biotechnology, Fish Nutrition and Health Division Subject Area > CMFRI-Kochi > Marine Biotechnology, Fish Nutrition and Health Division
Depositing User:	Arun Surendran
Date Deposited:	09 Feb 2023 11:43
Last Modified:	09 Feb 2023 11:43
URI:	http://eprints.cmfri.org.in/id/eprint/16696

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